Eggplant Dip

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Whether you like it with a smoky flavour or not, this is an easy appetizer to prepare that you will enjoy. For us, the smoky flavour is a definite taste booster and we cannot imagine mutabbal without it. It adds a summery touch to your meal, reminding you of grilled foods and warmer times.

This winter has been extremely cold and snow has piled higher than we have ever seen before. Thanks to the smoky mutabbal, summer cheer was brought to our table. We thought we made a large batch but it was scooped in no time and the bowl was wiped clean.

Muttabal is one of those dishes that get better the next day. The flavours will blend and it will taste better than when it is freshly made. Just before serving, we like to sprinkle some ground sumac on top. Sumac is made by grinding the dried berries of the sumac bush and it adds a nice tart flavour. We also like the nice colour contrast with the muttabal. Another garnish that also adds a beautiful colour to the dish is pomegranate seeds. They look like rubies and we were happy with the look of the ruby ‘necklace’ that we made on the edge of the bowl. Pomegranate seeds have a sweet, tart flavour that bursts into your mouth when you bite into them.

You can serve it with rice, grilled meats or vegetables, spread it on pita bread, or scoop it with pita chips. We served it with broiled chicken thighs, cauliflower tabbouleh, seasoned red onions, and pita bread wedges.

Slice the eggplant in half, then drizzle with 2 teaspoons of olive oil and sprinkle with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper. Roast the eggplant in a preheated oven at 450°F/232°C for 45 minutes or until soft.

For a smoky flavour, fire-roast the eggplant on the stove top for 15 minutes or until soft. Turn every one or two minutes. For a less smoky flavour, roast for 6 minutes and continue roasting in the oven until soft.

Tightly wrap the fire-roasted eggplant in aluminum foil and let sit for 20 minutes. This will make the skin come off easily.

Scoop out the flesh from the eggplant and discard the skin.

Chop well and place the chopped eggplant in a sieve to drain.

Place the chopped eggplant and all the other ingredients in a bowl. Mix well and keep refrigerated until serving.

asalaamu alaykun hi how are are you doing today guess what happen i try to cook mutabal and chiken shawaarma i did it as i use your recipe it was amazing moment when i finished and it was realy nice all my family are appreciate thank u very mach plse can u add it how to cook briyani?

I absolutely love this website, without a doubt it is my favourite website to visit! MashaAllah, you guys put so much effort. May Allah bless your with khayr upon khayr for your efforts in teaching us all.

A restaurant that we always order delivery from at work makes this and I am addicted. I am so glad that I found your recipe. It is exact if not better. I’ve made it several times now. Cannot stop eating it. Thanks!

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About (Annaga)Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.